{Yield: 4}

Ingredients:

½ bunch asparagus, chopped into bite-sized pieces

¼ cup sunflower seeds

¼ cup + 1 Tbsp. olive oil

sea salt

¼ tsp. cumin

¼ tsp. coriander

small pinch cayenne pepper

1 tsp. turbinado sugar

¼ cup chopped chives

1 tsp. Dijon mustard

½ tsp. champagne vinegar

1 Meyer lemon, juice and zest

1 Tbsp. agave

1 bunch of spring mixed greens, torn into bite-sized pieces

½ cup thinly sliced sugar snap peas

3-4 fresh radishes, thinly sliced

1 small handful snow pea shoots

1-2 Tbsp. currants

1 Tbsp. chopped fresh basil, or mint

Directions:

Preheat oven to 400° F.

Toss the asparagus and the sunflower seeds with 1 Tbsp. olive oil, ¼ tsp. sea salt, the cumin, coriander, cayenne, and sugar. Spread evenly onto a half sheet pan and roast, stirring halfway through, until asparagus is cooked through and sunflower seeds start to turn golden, about 15 minutes. Set aside to cool.

To make the dressing, place the chives, mustard, vinegar, juice from lemon, agave and pinch of sea salt in a personal blender. Blend, slowly adding in ¼ cup olive oil, until smooth. Set aside.

To assemble, combine the greens, sugar snap peas, radishes, pea shoots and asparagus/sunflower mixture with the dressing. Divide onto plates, piling high. Garnish with lemon zest, currants, and fresh herbs.